Minestrone Soup Recipe
This Minestrone Soup Recipe is like a warm hug in a bowl, brimming with healthy veggies, beans, and classic Italian herbs for an easy, homemade meal.
Minestrone Soup is a hearty, vegetarian Italian staple that marries garden-fresh vegetables, tender beans, and al dente pasta in a savory tomato broth. What makes this classic recipe special is its flexibility—you can swap in whatever veggies you’ve got on hand—and its seasonal flair, perfect for crisp fall evenings or light spring lunches. I first fell in love with this soup when my Nonna added a Parmesan rind to the pot, giving each spoonful a cozy depth. Nowadays, I serve it whenever my family needs a bit of comfort—after school, on chilly weekends, or when a little veggie-packed boost is in order.
Why You’ll Love This Recipe
- Vegetarian and kid-friendly: a meatless meal everyone enjoys
- Ready in about an hour: perfect for weeknight dinners
- Made entirely on the stovetop—no oven required
- High in fiber and protein: 10g fiber and 12g plant protein per serving
- Customizable with whatever veggies or beans you have
- Freezer-friendly: ideal for batch cooking
- Gluten-free option: swap in zoodles or rice pasta
- Classic Italian flavor: garlic, basil, oregano, and a hit of Parmesan
Ingredients
- 2 tablespoons extra-virgin olive oil (try California Olive Ranch)
- 1 medium yellow onion, diced (sweet Vidalia if possible)
- 2 carrots, peeled and sliced into ¼-inch rounds
- 2 celery stalks, thinly chopped
- 3 cloves garlic, minced (or 1½ teaspoons garlic paste)
- 1 medium zucchini, chopped (sub: yellow squash)
- 1 cup green beans, trimmed and halved (fresh or frozen)
- 1 (14.5-ounce) can diced tomatoes (San Marzano or Muir Glen)
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ½ cup small pasta (ditalini, shells, or gluten-free)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach or kale, roughly chopped
- ¼ cup grated Parmesan cheese (plus extra for serving)
- Fresh basil leaves, for garnish
Directions
- Heat the olive oil in a large Dutch oven over medium heat. Once shimmering, add the diced onion, carrot, and celery. Sauté until the onion is translucent and the carrots start to soften—about 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant; don’t let it brown or it can taste bitter.
- Add the zucchini and green beans, stirring to combine. Cook another 3–4 minutes, just until the veggies pick up a little color.
- Pour in the diced tomatoes (with juices) and vegetable broth, then stir in the oregano, basil, and bay leaf. Bring to a gentle boil, then reduce heat to maintain a simmer.
- Once simmering, add the pasta and beans. Stir occasionally to prevent sticking. Simmer uncovered for 12–15 minutes, or until the pasta is al dente.
- Remove from heat and stir in the spinach (or kale) until wilted—just a minute or two. Discard the bay leaf.
- Season generously with salt and pepper, and whisk in the Parmesan cheese for a creamy finish. If the soup feels too thick, add a splash of broth or water.
- Ladle into bowls, drizzle with a little extra olive oil, and garnish with fresh basil and more Parmesan. Enjoy piping hot!
Servings & Timing
Yield: 6 generous bowls
Prep Time: 20 minutes
Simmer Time: 25 minutes
Rest Time: 5 minutes (to let flavors meld)
Total Time: About 50 minutes
Variations
- Add Italian sausage or turkey sausage for a meaty twist.
- Stir in a cup of chopped butternut squash for a sweeter note.
- Use chickpeas instead of cannellini beans for a nuttier flavor.
- Swap pasta for quinoa or orzo to up the protein.
- Finish with a squeeze of lemon juice for a bright, fresh taste.
- Make it spicy: a pinch of red pepper flakes brings gentle heat.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized portions for 2 months; thaw overnight in the fridge.
Reheat: Warm on the stovetop over medium-low, adding water or broth if needed, or microwave in 1-minute spurts, stirring between each.
Make-Ahead Tip: Prepare the base (through Step 4) a day in advance and refrigerate; add pasta and beans when you’re ready to cook.
Notes
- I learned that adding the pasta late keeps it from getting soggy if you’re making a big batch.
- A Parmesan rind simmered with the broth adds a depth that powdered cheese can’t touch.
- Taste for salt after adding beans—canned beans can be surprisingly salty.
- For extra creaminess, stir in a dollop of mascarpone or Greek yogurt just before serving.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—just replace the pasta with your favorite gluten-free shape or use rice noodles.
Q: Is it possible to make this vegan?
A: Yes, skip the Parmesan and use nutritional yeast or a vegan cheese substitute.
Q: Can I use dried beans?
A: You can; soak and cook 1 cup dried cannellini beans ahead of time, then add with the pasta.
Q: How do I prevent the pasta from absorbing all the broth?
A: Cook the pasta separately and stir it in right before serving, or add extra broth.
Q: What’s the best way to reheat frozen soup?
A: Thaw in the fridge overnight, then warm gently on the stove—too high heat can make veggies mushy.
Q: Can I prepare this in a slow cooker?
A: Sure—sauté veggies first, then transfer to a slow cooker with the rest; cook on low for 4–6 hours and add pasta at the end.
Conclusion
This Minestrone Soup Recipe celebrates classic Italian flavors in a healthy, easy-to-follow, step-by-step dish that’s as comforting as it is delicious. Give it a try on your next cozy night in, and don’t forget to leave a comment with your favorite twist or tag me in your soup photos! Happy cooking!
Minestrone Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil try California Olive Ranch
- 1 medium yellow onion diced (sweet Vidalia if possible)
- 2 carrots peeled and sliced into ¼-inch rounds
- 2 celery stalks thinly chopped
- 3 cloves garlic minced (or 1½ teaspoons garlic paste)
- 1 medium zucchini chopped (sub: yellow squash)
- 1 cup green beans trimmed and halved (fresh or frozen)
- 1 (14.5-ounce) can diced tomatoes San Marzano or Muir Glen
- 4 cups low-sodium vegetable broth or chicken broth
- 1 (15-ounce) can cannellini beans drained and rinsed
- ½ cup small pasta ditalini, shells, or gluten-free
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach or kale roughly chopped
- ¼ cup grated Parmesan cheese plus extra for serving
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Once shimmering, add the diced onion, carrot, and celery. Sauté until the onion is translucent and the carrots start to soften—about 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant; don’t let it brown or it can taste bitter.
- Add the zucchini and green beans, stirring to combine. Cook another 3–4 minutes, just until the veggies pick up a little color.
- Pour in the diced tomatoes (with juices) and vegetable broth, then stir in the oregano, basil, and bay leaf. Bring to a gentle boil, then reduce heat to maintain a simmer.
- Once simmering, add the pasta and beans. Stir occasionally to prevent sticking. Simmer uncovered for 12–15 minutes, or until the pasta is al dente.
- Remove from heat and stir in the spinach (or kale) until wilted—just a minute or two. Discard the bay leaf.
- Season generously with salt and pepper, and whisk in the Parmesan cheese for a creamy finish. If the soup feels too thick, add a splash of broth or water.
- Ladle into bowls, drizzle with a little extra olive oil, and garnish with fresh basil and more Parmesan. Enjoy piping hot!
